Cucumbers with oak leaves. Cucumbers with oak leaves for the winter in jars: a pickle recipe with photos and videos

With the onset of summer, the time for vegetables and fruits begins, which every housewife prefers to preserve for the winter. Cucumbers with oak leaves are an unusual, but at the same time very tasty pickle that will not leave anyone indifferent. Preserving vegetables in this way is quite simple.

Traditionally, pickles are prepared with currant or cherry leaves, tarragon or dill. But you can experiment and add oak leaves instead of the usual greenery.

In fact, pickling cucumbers with oak leaves is not such a new recipe. Our great-grandmothers and grandmothers very often used oak and walnut leaves for salting.

Required Ingredients:

• 6 kg of medium-sized cucumbers;
• 20 pieces of oak leaves;
• Black currant leaves;
• 2 medium heads of garlic;
• A bunch of fresh dill;
• 40 gr mustard seeds;
• Black pepper (it is better to take peas);
• 4 tbsp. l. finely ground table salt;
• 160 ml of acetic acid;
• 60 gr of granulated sugar;
• 3 liters of filtered water.

How to cook cucumbers with oak leaves in jars for the winter:

Soak cucumbers overnight in cold water. Then rinse thoroughly and cut off from the side of the stem. Lay them out on a towel to dry.

Peel the garlic completely from the husk, finely chop the dill. Prepare banks in advance. Put oak leaves, garlic and peppercorns on the bottom. Put vegetables tightly in pre-prepared jars, then put currants and cherries, mustard and dill.

Now you can start preparing the brine. Bring water to a boil, add finely ground salt and granulated sugar. Pour prepared brine over vegetables. Now you can sterilize pickled cucumbers (for 10 minutes). Cover the jars with a metal lid and screw on.

Turn the jars upside down and wait until they cool, then you can put them in a cool room. Oak leaves give vegetables an unusual flavor.

Cold preservation of cucumbers

How to pickle vegetables for the winter in a cold way? Pickled cucumbers, cooking according to this method, are very tasty and crispy. And most importantly, this is the fastest recipe for pickling cucumbers for the winter.

What you can not do to make pickled cucumbers very crispy is to get carried away with garlic and add it to jars in large quantities. Otherwise, they will become too soft.

Required Ingredients:

• 5 kg of gherkins;
• Umbrellas of dill with seeds;
• 6 leaves of black or red currant;
• oak leaves;
• Twigs of tarragon;
• Lavrushka;
• 7 small cloves of garlic;
• Black peppercorns;
• 55 ml of vodka;
• 2 liters of filtered water.

Preserving vegetables without cold-cured vinegar:

Marinating with this method requires special preparation of vegetables. Gherkins must be thoroughly washed, changing the water several times. Then the gherkins should be scalded with boiling water and pour ice water for several hours. They should absorb enough liquid.

Let's now proceed to the salting of gherkins without vinegar. Greens need to be washed, it must be put on the bottom of the jar along with oak leaves. Then pack the gherkins tightly.

Marinades are different, but in this case it will be based on vodka. For 1 liter of water, 50 ml of vodka and 50 g of salt are required. You can store gherkins pickled by this method under a nylon lid in the refrigerator or in any cool place.

Pickled cucumbers with onions and oak leaves

You can pickle cucumbers not only with garlic, but also with onions. For conservation, it is better to use special varieties of cucumbers. They should be thin-skinned and have lots of black spines.

Required Ingredients:

• Young cucumbers of medium size;
• Young oak leaves;
• 3 small onions;
• 100 g coarse salt;
• 2 tbsp. l. grain mustard;
• Black pepper (you can take peas);
• Lavrushka;
• Cold water;
• A bunch of dill;
• Several branches of tarragon;
• Horseradish leaves (you can take the root)
• 170 gr of granulated sugar;
• 50 ml 9% acetic acid.

Recipe for cucumbers with oak leaves and onions:

First you need to deal with cucumbers. They should be thoroughly washed, poured with cold water and put in the refrigerator for 4 hours. Then spread them on a towel, cut off the stem and let the liquid drain.

Banks must be sterilized in a steam bath. Rinse the greens, finely chop the dill. Onion cut into large slices. After that, put the greens, part of the onion and part of the cucumbers on the bottom of the jar. Then lay out the greens again, the rest of the onions and cucumbers. Vegetables should fit snugly together. Pour in the marinade.

In a large container, bring water to a boil and pour over the cucumbers for about 10 minutes. Then pour the water into the same pan and boil again. Repeat the procedure three times. This is necessary so that the vegetables warm up and the greens do not turn dark.

For the last time, salt and sugar can already be added to the water. Pour vegetables with marinade and pour 2 tsp. acetic acid (you can use vinegar essence). Cover jars with lids and roll up. Turn over, cover with a cloth and leave to cool. Then go down to the basement. Salted cucumbers can be served at the table as an appetizer for any dish.

Hello! I finally got to my favorite crunchy pickles. We will soon be making preparations for the winter of these wonderful vegetables. I finished last year's preparations by spring. We need to do more this year.

However, how do you guess? After all, such an appetizer will be in place on any table. No holiday is complete without bottoms. You can simply put them on the table, or you can cut them into a salad. Very well they go to pickle.

There are a lot of different recipes for these preparations, because each housewife has her own special secret of salting these crispy sweets.

I have prepared for you my favorite options, according to which I really get a very tasty salty snack for the winter. If you are already familiar with some recipe, try the other suggested methods.

The main thing is to choose pickled cucumbers. Such as - "Nezhinsky", "Crunchy", "Salting", "Paris Gherkin", "Zozulya".

One of the most popular and simple options for harvesting for the winter. For some, it may be a revelation to see an oak leaf in the ingredients. It gives a special flavor. Try it.

Ingredients:

• Cucumbers - 20 pcs
• Garlic-3 cloves
• Oak leaf - 5-6 leaves
• Currant leaves - 5-6 leaves
• Cherry leaves -5-6 leaves
• Horseradish - 4 sheets of horseradish
• Dill - 4 umbrellas
• Bay leaf - 2 pcs
• Black peppercorns - 6 pcs
• Salt - 3 tbsp. for a 3 liter jar

Cooking method:

1. At the bottom of a clean and dry jar, alternately lay oak, currant, cherry and bay leaves. Then put dill umbrellas.

2. Peel the garlic and cut the cloves in half, place in a jar. Then peppercorns and two leaves of horseradish.

3. Then, very tightly, in an upright position, lay the washed cucumbers. In the space remaining from the top, lay them already horizontally so that they are as dense as possible to each other.

4. Pour salt into a half-liter jar and fill it with water not completely. Stir the salt and pour the solution into the jar of cucumbers. Then add ordinary clean cold water almost to the top. Leave not much space.

5. Place the remaining two sheets of horseradish tightly on the very top and add water to cover the leaves.

Horseradish leaves are covered on top so that there is no mold later.

6. Then put the jar on a plate, cover with a lid on top and leave for about three days. During this time, the fermentation process will take place and part of the water will flow out.

7. After three days, add salt water, close the lid tightly and store in a cool dark place. Cucumbers pickled in this way are crispy and very tasty.

Salting for the winter in 1 liter jars in a hot way, for storage in an apartment

This method is with sterilization. But on the other hand, prepared homemade preparations in this way can be stored in an apartment at room temperature. For example, in the pantry or on the mezzanine.

Ingredients for three liter jars:

• Fresh cucumbers - 1.5 kg
• Dill umbrellas - 3 pcs
• Horseradish leaves - 3 pcs
• Currant leaves - 6 pcs
• Cherry leaves - 6 pcs
• Garlic - 3 cloves
• Black peppercorns - 15-18 pcs
• Pepper sweet peas - 6 pcs
• Carnation - 6 pcs
• Salt - 3 teaspoons
• Sugar - 6 teaspoons
• Vinegar 70% - 1.5 teaspoons (9% - 4 teaspoons per one liter jar)

Before you start, rinse the cucumbers well under running water. Then fill them in and leave for 2 hours. If they are recently collected, then one hour will be enough.

Cooking:

1. First, currant and cherry leaves, as well as dill umbrellas, pour boiling water over and leave for 1 minute to sterilize. Scald horseradish leaves in boiling water for 30 seconds.

2. Then put on the bottom in each liter jar - a clove of garlic, 5-6 black peppercorns, 2 allspice peas, 2 cloves, 2 currant and cherry leaves, 2/3 dill umbrella. Lay the horseradish sheet last.

Banks should first be sterilized over steam or in the oven. The lids need to be boiled.

3. Next, cut off the tips on both sides of the cucumbers and lay them vertically tightly in jars. If there's still room on top, lay out what's left. You can cut into pieces so that they lie down more densely, or you can even put small tomatoes. Put a piece of dill umbrella on top.

4. Pour 1 teaspoon of salt and 2 teaspoons of sugar into each jar. Pour hot boiling water over it, top it off by about 0.5 cm and cover with lids. Take a wide saucepan and put a napkin or towel on the bottom, then put jars there and fill with water up to the “hangers”. Boil for 10 minutes to thoroughly sterilize.

If you want more salty cucumbers, then put salt - 2 teaspoons, and sugar - 1 teaspoon.

5. After boiling, carefully remove the jars from the pan, pour vinegar into them and roll up the lids. Turn over, cover with a towel and leave to cool completely. When it cools down, put it in the place where you store your blanks.

The most delicious recipe for crispy cucumbers, like from a barrel

Ingredients for a 3 liter jar:

• Cucumbers -1.5 kg
• Salt - 3 tbsp. heaped spoons
• Horseradish leaf - 1 pc.
• Umbrella dill - 2 pcs
• Currant leaf - 2 pieces
• Cherry leaf - 2 pcs
• Tarragon - 1 sprig
• Hot pepper - to taste
• Garlic - 5 cloves

Cooking:

1. Wash cucumbers properly and soak for several hours in water. Then rinse again and cut off the stems.

2. Rinse all greens and leaves. Peel the garlic and cut in half.

3. Pour 3 tablespoons of salt into a mug and pour hot water. Mix well until completely dissolved and let cool.

4. At the bottom of the jar, lay cherry leaves, currants, horseradish leg, 1 dill umbrella. Then the first layer of cucumbers. Spread the garlic and pieces of hot pepper over the jar. Next, stack the vegetables as tightly as possible. Top with a sprig of tarragon and dill umbrella.

5. Pour about two-thirds clean, cold water into the filled jars. Then pour water with salt and top up with clean water up to the neck, leaving a space of about 1 cm to the end.

6. Put the jars on plates and leave it for 3 days. Cucumbers should turn sour, and the brine will become a little cloudy.

7. After that, drain the brine and boil it for 1-2 minutes. Then again pour it hot into jars to the edge of the neck and close the lids. Store in a cool place. In two weeks they will be completely ready. They turn out very tasty and are in no way inferior to barrel ones.

A simple recipe with mustard, no sterilization

I also really like this way of salting. I like the tangy flavor of mustard in brine. And the method itself is quite simple. You will not spend a lot of time on blanks. It all depends, though also on the number of cans and ingredients. But anyway, you won't regret it.

Ingredients for 3 liters:

• Cucumbers - 1.7-1.8 kg
• Water - 1.5 l
• Salt - 3 tablespoons
• Currant leaf - 5 pcs
• Cherry leaf - 8 pcs
• Oak leaf - 2 pieces
• Dill umbrellas - 4 pcs
• Horseradish leaf - 2 pieces
• Dry mustard - 2 tablespoons
• Black peppercorns - 10-12 pcs

Cooking method:

1. Rinse the vegetables and cut off the ends on both sides. Soak them for 4 hours, then rinse again.

2. In a three-liter jar, place one sheet of horseradish on the bottom, then half of all greens and 5-6 peppercorns. Then pack the cucumbers tightly, adding the remaining greens.

3. Add salt to the water and boil. Then pour it into a jar and close the capron lid. Leave to cool, then remove the lids and cover the necks with gauze. Leave it like this for two days, periodically removing the foam. Then pour the brine into a saucepan and boil.

4. Pour mustard powder into a jar. Then pour hot brine over and close the lid until cool. Then remove the lid and leave for 6 hours.

5. After 6 hours, drain the brine again and boil for about 7-10 minutes. Then pour into a jar and roll up the lid.

6. Turn neck down and wrap with something warm for self-sterilization. Then put away in a place to store blanks. At first, the brine will be cloudy, then the mustard will settle and it will become transparent, and the cucumbers are incredibly tasty.

Video on how to pickle cucumbers in jars without vinegar

If there are still doubts and not everything is clear from the descriptions and photos, I suggest watching the video recipe for making “green ones” for the winter. The recipe is very simple, without sterilization.

Ingredients for 2 three-liter jars:

• Water - 3 l
• Salt - 6 tbsp or 200 gr
• Medium-sized cucumbers - 4 kg
• Horseradish root or leaves - 6 pcs
• Currant and cherry leaves - 10 pcs each
• Black before peas and fragrant - 10 pcs each
• Garlic - 10 cloves
• Dill with seeds

Watch the video for the cooking method.

Now everything should become clear and understandable. Put them to be stored, and after two or three weeks you can already start eating delicious crispy cucumbers.

Well, friends, I showed you and told you about the wonderful and simple methods of salting your green vegetables for the winter. Choose your favorite, or better yet, try them all. After all, everyone has their own uniqueness.

Enjoy your meal!

Helpful tips for harvesting cucumbers
Why do all housewives get completely different pickles, even if they were salted according to the same recipe? Of course, a good mood and a great desire will affect, as with the creation of any other culinary masterpiece - it is generally better not to appear in the kitchen with a bad mood. But still, when pickling cucumbers, more than in another process, the result will depend on the “source materials”: ​​the right variety of cucumbers, a set of spices and herbs, water quality and temperature control.

At the preparation stage, dishes deserve special attention. For centuries, a salting container that has been proven for centuries is an oak barrel or tub (it differs from a barrel only in that the diameter of the upper part is smaller than the lower one, which does not play a role for salting). Before starting the preparations, they were thoroughly washed, scalded with boiling water, and juniper was steamed for better disinfection. After such processing, the cucumbers were stored for a long time and did not turn sour. Of course, you cannot place an oak barrel in a modern city apartment. Much more convenient - glass jars, you can use enameled dishes, but carefully inspect the inner surface - there should not be the slightest scratches or chips, otherwise you may be poisoned. The dishes are thoroughly washed, preferably using baking soda (guaranteed there will be no foreign odors and 100% purity), and then sterilized (over steam, in the oven, or as someone used to).

You should think about pickling cucumbers even at the time of buying seeds in early spring. The variety must be “salting”, and, as noted above, it is better to plant them in a separate garden bed so that they do not get confused with other varieties (experienced people, of course, will differ in appearance, but it will be more reliable for beginners). For lack of pickling, you can take cucumbers of universal varieties, but in no case salad.

Cucumbers should be salted on the same day that they were picked. First, they are thoroughly washed, and then soaked in cold water for 2-4 hours and allowed to drain a little. For pickling, they try to take cucumbers of approximately the same size (7-12 cm long), even, without defects.

Spices.

The minimum standard set includes: horseradish (rhizomes or leaves), dill (umbrellas, stems can be), garlic (peeled cloves), currant, oak and / or cherry leaves. Horseradish gives a vigorous taste and saves from mold, oak leaves provide strength and crunchiness, they are a good substitute for a whole oak barrel (cherry leaves are almost as good as oak), all together provide a unique taste and aroma, enrich brine and cucumbers with vitamins. Some housewives add some more spices to add extra flavor notes. The list is long, for example, parsley root, bay leaf, black pepper, various aromatic herbs (basil, tarragon, mint, marjoram, oregano), for lovers of spicy - hot pepper pod.

❧ Spices should be freshly picked, as they wither during storage, losing essential oils and vitamins every hour. Herbs should not be too much, it is better to use those with rough stems. Excess garlic can spoil the taste of cucumbers - they become soft

Here is one of the many proportions: a 3-liter jar will require 10-15 blackcurrant leaves, 5-7 cherry and / or oak leaves, 3-4 dill umbrellas, 8-10 garlic cloves (cut into circles), about 3 cm of root horseradish of medium thickness (also cut into circles), 8-10 black peppercorns, 2-3 small sprigs of tarragon (about 5 cm each). Packing in a jar: a layer of spices and leaves (1/3 of the total mass) alternates with cucumbers. Cucumbers are installed vertically, very tightly to each other, in the lower tier, you can use larger fruits. The remnants of herbs are laid on top, and everything is covered with a sheet of horseradish (according to the diameter of the neck of the jar). 100 g of table salt (not iodized!) Is poured on top and poured with cold boiled water. Close with a capron lid.

The result will largely depend on the quality of the water and the storage temperature. The harder the water and the lower the temperature, the tastier, but very hard water can give the pickles a metallic flavor. If there is a proven clean well or spring nearby, it is better to use this water for salting, rather than tap water. The temperature should be at first about +14 ° С (for salting), and then about +1 ... +4 ° С (cold cellar or refrigerator), because only tannins of leaves and herbs and salt act as preservatives. Yes, a little more lactic acid, which is produced by lactic acid bacteria - this is acceptable. But so that the lactic flora does not develop too intensively (cucumbers will turn out to be very sour), or other microorganisms do not begin to multiply, a low temperature is necessary. Therefore, various marinades are more popular - they can also be stored at room temperature, since the “preserving” effect is significantly enhanced by acid, usually acetic acid.

If pickling is done not in jars, but in enameled dishes (pan, bucket), it is necessary to cover the pickled cucumbers with a clean cloth, put a wooden circle (you can use a smaller diameter lid) and press down with a load (about 10% of the mass of cucumbers) - clean, scalded boiling water with a stone or a jar of water.

Cooking cucumbers with oak leaves for the winter in jars does not take much time and effort. In addition, many people have their own gardens, where various fruits and vegetables are grown, including cucumbers.

In the absence of a garden plot, do not be upset, because cucumbers can be purchased at any time of the year at the grocery store. Every housewife at least once cooked pickled or pickled cucumbers. However, few people use oak leaves as an additive to salt. Cooking pickled cucumbers according to such recipes is not difficult.

What do oak leaves give when pickling cucumbers

Adding one or another product to the pickle has a different effect on the final taste. Sometimes, in addition to some standard ingredient (currant leaves and horseradish root, dill stems, and so on), cherry or oak leaves are added during salting. The latter are used to make pickled cucumbers crispier and stronger in taste.

The combination of oak leaves with other ingredients results in a fragrant and tasty dish that can be enjoyed in winter and beyond. In addition, cucumbers and brine themselves contain a large amount of useful trace elements and vitamins.

To give the dish a more refined and unique taste, many housewives use spices in the process of pickling cucumbers. These include mint, oregano, basil, marjoram and other aromatic herbs, black pepper in the form of peas and hot (optional), parsley.

It is not necessary to use a large amount of oak leaves.

You should also be careful with garlic. If you add too much of this ingredient, then the taste will deteriorate, and the cucumbers will become very soft.

Selection and preparation of main ingredients

Before embarking on direct pickling, it is recommended to select cucumbers and prepare a brine, which, by the way, determines the final taste of the product.

If the concentration of salt and vinegar is too high, the taste of cucumbers is lost, as well as useful components. Due to the low content of these two ingredients, the fermentation process starts. Iodized and fine salt is not recommended. It is better to take a stone. Ready seams are stored in a cellar or refrigerator.

They are best left in water (for 10 hours) to achieve the desired effect. This procedure reduces the amount of nitrates in the composition and prepares the product for pickling.

When adding hot peppers, dill seeds, horseradish and oak leaves, garlic and other spices, you need to observe the measure. A large amount of one or another ingredient may not improve, but rather worsen the taste of cucumbers. Because of this, all the forces will be wasted. Therefore, it is recommended to add a little bit. Before use, the leaves, dill, cucumbers themselves must be washed under running water.

Before rolling cucumbers, jars and lids must be sterilized. After that, they are allowed to use.

Salting Recipes

There are many recipes for pickling cucumbers in the world. And each of them is good in its own way. Salted or pickled cucumbers are often used as an alternative to other snacks. This dish has a unique taste and is saturated with useful substances that favorably affect the state of the body.

Classic way

To prepare a cucumber preparation according to the classic recipe, you will need to stock up on several ingredients, namely:

• cucumbers (six kilograms);
• greens (parsley, dill and so on);
• vinegar (optional)
• fine salt (four tablespoons);
• garlic cloves (10 pieces);
• oak and currant leaves (twenty pieces of small size);
• filtered water (three liters);
• mustard seeds (forty grams);
• granulated sugar (sixty grams);
• black pepper in the form of peas.

The first step is to sterilize the jars with lids, so that later there will be no problems with this.

To achieve a better crunch and strength, cucumbers are recommended to be placed in water and kept there for exactly one day. After this time, they are washed and cut off on both sides. After that, you need to dry the cucumbers on a towel.

The greens are cut (finely), the garlic cloves are completely peeled. Oak leaves are placed at the bottom of a jar prepared in advance, and pepper and garlic are placed on top. The next step is the distribution of cucumbers in jars and the addition of currant leaves, dill, mustard seeds.

Next, you need to make a brine. Filtered water is poured into a saucepan, boiled and the fire is reduced. After that, granulated sugar and salt fall asleep. Pour cucumbers with hot solution. Banks are sterilized again, rolled up with lids (it is better to take from metal) and turned over. Wait for cooling. Canning completed.

With onion

Some housewives sometimes use onions instead of garlic heads or add these two ingredients at the same time. It is better to salt those cucumbers that have a thin peel and small spikes. For preparation you will need:

• black pepper in video peas;
• cucumbers;
• bulbs (three pieces);
• Bay leaf;
• vinegar 9% (fifty milligrams);
• rock salt (one hundred grams);
• oak leaves;
• horseradish root;
• granulated sugar (one hundred and seventy grams);
• greens (dill or parsley);
• water;
• mustard seeds (two tablespoons);
• small branches of tarragon.

Cucumbers are washed, placed in a saucepan, poured with water and put in the refrigerator for several hours (preferably 4-5 hours). After this time, dry the vegetables with a towel, cut off from the side of the stem.

Sterilize jars with lids. Washed greens are cut (finely). Onions are chopped into circles, after which, together with dill and part of the vegetables, they are placed in a jar. Pour greens on top of the cucumbers again. Spices and vegetables should be tightly pressed.

Fill the jars with hot water, and hold the cucumbers there for 7-12 minutes. Pour the liquid back into the container and bring to a boil again (do this three times).

Pour sugar and salt into the prepared brine, then fill the jars. Add vinegar and roll up. Place lids down and let cool. Remove to a cold place.

With the onset of summer, the time for vegetables and fruits begins, which every housewife prefers to preserve for the winter. Cucumbers with oak leaves are an unusual, but at the same time very tasty pickle that will not leave anyone indifferent. Preserving vegetables in this way is quite simple.

Pickled cucumbers with oak leaves

Traditionally, pickles are prepared with currant or cherry leaves, tarragon or dill. But you can experiment and add oak leaves instead of the usual greenery.

In fact, pickling cucumbers with oak leaves is not such a new recipe. Our great-grandmothers and grandmothers very often used oak and walnut leaves for salting.

Required Ingredients:

• 6 kg of medium-sized cucumbers;
• 20 pieces of oak leaves;
• Black currant leaves;
• 2 medium heads of garlic;
• A bunch of fresh dill;
• 40 gr mustard seeds;
• Black pepper (it is better to take peas);
• 4 tbsp. l. finely ground table salt;
• 160 ml of acetic acid;
• 60 gr of granulated sugar;
• 3 liters of filtered water.

How to cook cucumbers with oak leaves in jars for the winter:

Soak cucumbers overnight in cold water. Then rinse thoroughly and cut off from the side of the stem. Lay them out on a towel to dry.

Peel the garlic completely from the husk, finely chop the dill. Prepare banks in advance. Put oak leaves, garlic and peppercorns on the bottom. Put vegetables tightly in pre-prepared jars, then put currants and cherries, mustard and dill.

Now you can start preparing the brine. Bring water to a boil, add finely ground salt and granulated sugar. Pour prepared brine over vegetables. Now you can sterilize pickled cucumbers (for 10 minutes). Cover the jars with a metal lid and screw on.

See also
Original recipes for pickling cucumbers with cabbage for the winter in jarsRead

Turn the jars upside down and wait until they cool, then you can put them in a cool room. Oak leaves give vegetables an unusual flavor.

Cold preservation of cucumbers

How to pickle vegetables for the winter in a cold way? Pickled cucumbers, cooking according to this method, are very tasty and crispy. And most importantly, this is the fastest recipe for pickling cucumbers for the winter.

What you can not do to make pickled cucumbers very crispy is to get carried away with garlic and add it to jars in large quantities. Otherwise, they will become too soft.

Required Ingredients:

• 5 kg of gherkins;
• Umbrellas of dill with seeds;
• 6 leaves of black or red currant;
• oak leaves;
• Twigs of tarragon;
• Lavrushka;
• 7 small cloves of garlic;
• Black peppercorns;
• 55 ml of vodka;
• 2 liters of filtered water.

Preserving vegetables without cold-cured vinegar:

Marinating with this method requires special preparation of vegetables. Gherkins must be thoroughly washed, changing the water several times. Then the gherkins should be scalded with boiling water and pour ice water for several hours. They should absorb enough liquid.

Let's now proceed to the salting of gherkins without vinegar. Greens need to be washed, it must be put on the bottom of the jar along with oak leaves. Then pack the gherkins tightly.

Marinades are different, but in this case it will be based on vodka. For 1 liter of water, 50 ml of vodka and 50 g of salt are required. You can store gherkins pickled by this method under a nylon lid in the refrigerator or in any cool place.

Pickled cucumbers with onions and oak leaves

You can pickle cucumbers not only with garlic, but also with onions. For conservation, it is better to use special varieties of cucumbers. They should be thin-skinned and have lots of black spines.

See also
Salted instant mushrooms at homeRead

Required Ingredients:

• Young cucumbers of medium size;
• Young oak leaves;
• 3 small onions;
• 100 g coarse salt;
• 2 tbsp. l. grain mustard;
• Black pepper (you can take peas);
• Lavrushka;
• Cold water;
• A bunch of dill;
• Several branches of tarragon;
• Horseradish leaves (you can take the root)
• 170 gr of granulated sugar;
• 50 ml 9% acetic acid.

Recipe for cucumbers with oak leaves and onions:

First you need to deal with cucumbers. They should be thoroughly washed, poured with cold water and put in the refrigerator for 4 hours. Then spread them on a towel, cut off the stem and let the liquid drain.

Banks must be sterilized in a steam bath. Rinse the greens, finely chop the dill. Onion cut into large slices. After that, put the greens, part of the onion and part of the cucumbers on the bottom of the jar. Then lay out the greens again, the rest of the onions and cucumbers. Vegetables should fit snugly together. Pour in the marinade.

In a large container, bring water to a boil and pour over the cucumbers for about 10 minutes. Then pour the water into the same pan and boil again. Repeat the procedure three times. This is necessary so that the vegetables warm up and the greens do not turn dark.

For the last time, salt and sugar can already be added to the water. Pour vegetables with marinade and pour 2 tsp. acetic acid (you can use vinegar essence). Cover jars with lids and roll up. Turn over, cover with a cloth and leave to cool. Then go down to the basement. Salted cucumbers can be served at the table as an appetizer for any dish.